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Sake Rankings by Flavor Tag

Introducing sake brands with the strongest impression of "Rugged" flavor, ranked by the strength of the impression.

# 11

4.12 pt.

三百年の掟やぶり

Kotobukitoraya Shuzo Yamagata

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Fizzy Umami Fruity Youthful Rugged Popping Piercing Tingly

三百年の掟やぶり 1

三百年の掟やぶり 2

三百年の掟やぶり 3

20240427 Stable deliciousness(*^^*)Sweet and tasty slight bubbles 🍶. This is definitely delicious! Thank you very much!

Japanese>English

Rice used is Dewa Sanzan As indicated by the alcohol content of 19 degrees, it is a gut-punching wine. ‼️ And it has the same throat and mouthfeel as you would expect from Muroka Nama-no-Hara Sake. The sweetness also comes through perfectly. It has a great impact, but it is sharp and has a clean finish, so it does not feel too heavy. However, if you drink it too fast, it will take its toll later on. It was a fun drink. ❣️

Japanese>English

🥂 Fresh and gorgeous aroma 😌. Umami and acidity harmoniously spread in the mouth 🤤. It was a very delicious junmai namaishu 👍

Japanese>English

# 12

4.06 pt.

Kobayashi Shuzo Hokkaido

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Hokutozuiso 1

Hokutozuiso 2

Hokutozuiso 3

I was curious about this sake when I saw it on Sake no Wa before. It was given to me as a present by chance. It has a spreading umami and a bitter finish. It was a delicious sake. The "Recommended for you" list has become full of Hokkaido sake 😀.

Japanese>English

The first half of the bottle is mild, but the sweetness starts to come through in the middle and smooths out the palate. The aftertaste is mellow.

Japanese>English

Only two locations in Hokkaido (according to the store) have this keg. Slightly effervescent and undiluted. Good mouthfeel and drinkability. No doubt about it.

Japanese>English

# 13

3.87 pt.

Hananotsuyu Fukuoka

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Bittersweet Coffee Striking

花の露 1

花の露 2

花の露 3

Local sake, KuraMaster gold medal winning sake. Classic aroma. The taste is clean and refreshing, with a sweet and umami taste of rice, and a rich flavor. It is a classic dry sake that looks good when heated.

Japanese>English

It was my first time after all. This flower dew I think I'd like to try heating it up 🆗. It's a dry sake 🍶. They made onigiri (rice balls) on the spot with big plums from the ume pickles! Rice balls and sake go well together! A little sour, these plums! (a little bit of knowledge about Japanese sake) Ingredient rice: Yume Issho Rice polishing ratio: 60 Alcohol content: 14-15 degrees Celsius

Japanese>English

A friend of mine brought me one that was given to her by her grandfather.

Japanese>English

# 14

3.82 pt.

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Smoky Sugar Firm

Wakaba 1

Wakaba 2

Wakaba 3

The taste is rich but light on the palate. It is even softer when heated. It has a moderate aromatic richness and a little bit of spiciness. It has a good balance and can be served with a wide range of food. It is a limited edition sake, but it has a standard taste. Mr. Ota lives in Kamakura. I was there just two and a half months ago, so I missed it a lot! Once again, Kamakura is a wonderful place! The restaurants that were introduced to us were all very unique and the food looked delicious!

Japanese>English

I bought this Wakaba unfiltered sake in the summer and felt it was still young, so I let it sleep in the closet. It has a good balance of flavor, with the punch of unfiltered sake, but without losing the simple country feel of Wakaba. I put it in the closet again, but it was good enough. It's not Wakaba, but Higuchi Shinyo, a triple axel that is anything but rustic! The ROC is still very difficult, but I hope the Japanese will do their best to get on the podium!

Japanese>English

(The regular product has a ripeness, but this one is relatively refined. It looks light but has a solid core, and there is still a sense of ripeness in the back. It shows its full potential when heated. The richness comes out well. When it cools down, the sweetness comes out well. I bought it from a sake brewer, and when I asked for sakekasu, they gave me a lot of it! Maybe it's because I buy from the sake brewer sometimes. It is very delicious when it is baked!

Japanese>English

# 15

3.77 pt.

Tsukinoi Shuzoten Ibaraki

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Fresh Ramune Acidity Bitterness Dry

彦市 1

彦市 2

彦市 3

The sake is made and labeled in a way that takes advantage of the climate of Oarai, Ibaraki. It is refreshingly dry when served cold. When heated, it becomes more floral and friendly. I'd like to try it with sea bream or flatfish from Oarai.

Japanese>English

Rice used is Oarai-grown Chiyonishiki It is more rough than fresh. However, it is not rough at all. It has a refreshing taste, and the umami of the rice spreads slowly. I've had many Tsuki no I's with this kind of atmosphere! I think it will probably become milder and more flavorful with aging, but I like it better as it is because it has its own personality.

Japanese>English

Banana like aroma. The mouthfeel is slightly sweet. After that, the dry taste or the feeling of running spreads to the mouth. There is a hint of bitterness, but the aftertaste is sweet. Tsuki no Ii has a new toji (brewer) this season, and they are making sake under a new system. I can't wait to see how it changes 🤗

Japanese>English

Where to Buy

地酒屋金澤留造酒店　楽天市場店

彦市ひこいち純米 1800ml 要冷蔵¥2,860 彦市ひこいち純米吟醸 1800ml 要冷蔵¥3,410

# 16

3.77 pt.

上川大雪酒造 Hokkaido

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Bittersweet Complex Strawberry Tranquil

Kamikawa 1

Kamikawa 2

Kamikawa 3

It is Kamikawa Taisetsu Shuzo's Kamikawa Junmai Sake. It was purchased at a Seven-Eleven in Sounkyo, Kamikawa-cho. It is a good sake with good acidity and sharpness. It is good to drink at room temperature.

Japanese>English

It is a sake limited to the Asahikawa area, but you can find it in restaurants these days. It has been a while since I drank it, but the label seems to have changed. It is fruity, refreshing, and easy to drink. It is a good and inexpensive sake with a nice taste of rice. ‼️

Japanese>English

It is the sake which is sold in the Seven-Eleven of Kamikawa-cho or Sounkyo in Hokkaido. I bought it as a souvenir for my wife on the way back from a snowboarding trip to Kamikawa in March. I always buy it when I go to Kamikawa area... It's really good!

Japanese>English

# 17

3.75 pt.

Sakuramuromachi

Muromachi Shuzo Okayama

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Smoky CherryBlossom Subtle Rugged Bitterness Umami Creamy Silky

Sakuramuromachi 1

Sakuramuromachi 2

Sakuramuromachi 3

Slightly cloudy. Smoky aroma like smoked fish, but round and quite sweet in the mouth. It would be great if it wasn't smoky...

Japanese>English

It was hard to ask them to let me take a picture because they looked so busy, so no picture. The aroma is classic Japanese sake. When you drink it, it is quite refreshing and slightly sweet. The color is dark and I wonder if it has aged a bit. I was allowed to take a picture of it as the restaurant was getting settled, so I switched it out.

Japanese>English

〰︎ Bizen Omachi, Specified Cultivation, produced in Okayama Prefecture 2023/10 Contracted with a farmer in Seto-cho, Okayama City. The brewery uses the best sake rice for its luxury sake brewing. The brewing water is one of the "100 best waters in Japan Omachi Cold Spring", one of the "100 Best Waters in Japan Sake received as a souvenir from Okayama Elegant dry taste Slightly ginjo aroma, no sweetness or sourness, strong bitterness You can taste the umami part of the rice.

Japanese>English

# 18

3.74 pt.

Akishika Shuzo Osaka

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Acidity Caramelly Room Temperature Weighty Umami Yogurt

Okushika 1

Okushika 2

Okushika 3

I have been looking forward to drinking "Okushika" for a long time. It is battered from condensation when I bought it, but I will enjoy it with "Katano Sakura" and the Osaka sake combination! When I opened the bottle and poured it, the aroma was caramel, brown sugar, and pancake-like. The mouthfeel is moist and full of umami and richness. The palate is moist and full of umami and richness. It has a matured taste of spicy acidity and astringency, and a full-bodied flavor. Spicy like curry, mellow like mushrooms, and mildly sweet with a graininess. The taste is as deep and delicious as expected! However, the aftertaste is clean with no lingering habits or weight. It's a balance that can be enjoyed on its own or with a meal ✨. I had a physical examination today, and I was relieved to hear that my BMI and physical functions were both healthy and complimentary 👐. I will continue to enjoy my sake life...!

Japanese>English

The freshness of the unfiltered, unpasteurized sake harmonizes with the rich umami flavor, expanding the depth of the taste!

Japanese>English

The first Okushika was made in H29BY. At room temperature, it has a mildly matured taste with a strong acidity. When heated, it has a mild burnt taste and a strong sharpness with acidity.

Japanese>English

Where to Buy

酒浪漫うちやま　楽天市場店

＜2023年5月入荷分＞秋鹿【純米酒】「奥鹿」三年熟成山廃山田錦五八〔火入れ原酒〕720ml¥2,585

# 19

3.72 pt.

Wakanoi Yamagata

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Bitterness Acidity Gentle Light Umami CherryBlossom

Wakanoi 1

Wakanoi 2

Wakanoi 3

It's always the same place, always different. You've grown up to be fun, dependable, and respectable. Congratulations on your graduation. We drank too much. It was delicious!

Japanese>English

On the go. Cute label✨ Deliciously tasty(^-^)/

Japanese>English

Special Junmai 🍶Nakadori unfiltered raw sake✨. Sweet for a moment but the aftertaste is dry. Gentle taste. ☺️ A little grassy. Matches the bitterness of tempura, especially young ayu fish tempura 👍Great with hoya ✨Minshuku Numataya original label is Tsubakijima and Aomatsushima. Beautiful blue ✨ Guest house Numataya @ Rikuzentakata 20230825

Japanese>English

# 20

3.68 pt.

岡崎酒造 Yamaguchi

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Dry Umami Acidity Bitterness Crisp Sweetness Rugged Light

長門峡 1

長門峡 2

長門峡 3

The label has started to change from spring to summery. It is a refreshing sake with the flavor of rice. The accompaniment is Tsukasa Gyoza

Japanese>English

A souvenir from a business trip to Hagi. It was a nice sake. I want to drink it again.

Japanese>English

At Hankyu Department Store I had a chance to drink all kinds of sake. The nigori was also delicious. They also gave us a 1:1 blend of nigori and junmai. It was also delicious. The one that caught my attention was the Junmai sake "P&A (Panda)", Junmai sake "P&A (Panda)". It's black and white, so I guess it's 🐼😁. It is said that lactic acid is not used in the yeast stocking but is substituted with citric acid produced from white and black malted rice and fermented slowly at low temperature. It is refreshing and light to drink. Pleasant acidity and a clean aftertaste, but it was a bit unusual.

Japanese>English

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